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featured chocolate peppermint sugar cookies

Chocolate Peppermint Sugar Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 54 cookies
Calories: 166kcal
Be the star of the cookie exchange this year with a batch of homemade Chocolate Peppermint Sugar Cookies! Perfectly baked chocolate cookies are dipped halfway in melted white chocolate and sprinkled with peppermint pieces.
Print Recipe


  • 1 ⅔ cups granulated sugar
  • 1 ½ cups unsalted butter room temperature
  • ½ cup brown sugar
  • 3 eggs
  • 2 egg yolks
  • 1 ½ teaspoons pure vanilla extract
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cocoa powder
  • 2 cups white chocolate melted
  • 1 cup peppermint pieces


  • Place the granulated sugar, butter, and brown sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on high for 2 minutes to ensure that it is creamy and fluffy. Add the eggs and egg yolks. Beat together for 30 seconds. Add the vanilla and mix.
    1 ⅔ cups granulated sugar, 1 ½ cups unsalted butter, ½ cup brown sugar, 3 eggs, 2 egg yolks, 1 ½ teaspoons pure vanilla extract
  • Add the flour then baking powder, baking soda, and salt. Mix together until incorporated. Mix in the cocoa powder until well combined.
    3 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup cocoa powder
  • Shape the dough into a rough ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  • Once cookie dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper.
  • Remove the dough from the refrigerator and unwrap. Pinch off 2 tablespoon sized pieces and roll into balls. Place the balls onto prepared baking sheets, leaving at least 3 inches of space between each. Slightly flatten each ball into discs about 1 ½ inches in diameter.
  • Bake for 10-11 minutes. The centers will still be soft.
  • Remove from the oven and place onto a cooling rack to cool completely.
  • Once cooled, dip each cookie halfway into the melted white chocolate. Sprinkle immediately with peppermint pieces.
    2 cups white chocolate, 1 cup peppermint pieces
  • Let the cookies set at room temperature for 20 minutes or in the freezer for 10 minutes to harden before serving.


  • Storage: Store cookies in an airtight container at room temperature for up to 5 days.
  • Make Ahead: This cookie dough can be made ahead of time and frozen in an airtight container. When ready to bake, place the cookie dough on the counter to thaw for 30 minutes to 1 hour. Continue with step 5.


Calories: 166kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 84mg | Potassium: 56mg | Fiber: 1g | Sugar: 14g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg